Presented diploma thesis is focused on analysis of phenolic compounds in various types of beers. The aim of this work was to find possible differences among several types of beers and also between Czech beers and beers of foreign production. Theoretical part contains detailed description of beer technology, review of important analytical methods for determination of phenolic compounds and total antioxidant activity. The main attention is focused on instrumental technique LC/MS. In the experimental part values of total phenolics and total flavonoids and results of antioxidant status in analyzed beers were determined spectrophotometrically. Basic brewing characteristics were determined by pycnometry. On-line liquid chromatography with photo diode array detection and mass spectrometry detection was used for identification and quantification of individual phenolic compounds. Spectrophotometric analysis of phenolic and flavonoid levels seems to be less specific, that is consistent with findings in accessible literature. It was proved, that iso- bitter compounds exhibit about 65.44 – 90.93 % of the total bitter substances. These components are responsible for the main part of beer bitterness. The HPLC/PDA/ESI-MS was necessary to use for determination of characteristic phenolic compounds in individual types of beer. Within our measurement three columns were tested, the most favourable results were obtained using the column Restek C18. When compared with foreing beers, in Czech beers higher level of majority of phenolic compounds was detected and specific distribution of individual derivatives was found as well.

This master‘s thesis deals with the analysis of 65 different beers, with a focus on finding differences between Czech tap ales, lagers Czech, Czech special beers and foreign beers. Czech beers were compared by the results of analysis among beers bearing the indication "Czech beer" and the group without this indication. The total amount of proteins, polyphenols and carbohydrates was determined using UV-VIS spectrometry. The history of brewing, the nature and types of Czech beers and protected geographical indication "Czech beer" were described. Raw materials for beer production and brewing technology have been listed and described. In the last part of the research, components of beer and the principle of the UV-VIS spectrometry have been specified. Th determination of total protein was performed using Hartree-Lowry method, which is based on two-component reagent. The first component is the biuret agent, the second component is the Folin-Ciocalteau reagent for phenols. Determination of the polyphenols has been carried out by the Folin-Ciocalteau reagent and total carbohydrates were determined spectrophotometrically according to the Analytica EBC using anthron agent. The results were statistically processed and evaluated in the final part.

This master thesis deals with monitoring of a content of deoxynivalenol, its metabolite deoxynivalenol-3-b-D-glucopyranoside and ochratoxin A in beer samples collected from retail market in the Czech Republic, Poland and Slovakia. The theoretical part describes general characteristics of mycotoxins, its transfer from field barely through malt to beer and its occurrence in beers. Malting process and brewing technology were also mentioned. Subsequently possibilities for a determination of the mycotoxins by the chromatografic and immunochemical method were presented. The experimental section describes analysis of 30 samples of beer. The analyses were conducted using ultra high-performance liquid chromatography with fluorimetric detection (UPLC/FLR) for ochratoxin A and high-performance liquid chromatography coupled with mass spectrometer (HPLC/MS) for deoxynivalenol and its metabolite. Ochratoxin A was detected in 25 of the 30 samples in concentration range of 0,6 - 82,5 ng·l-1. Deoxynivalenol was found in 24 of the 30 samples with concentration range of 2,29 - 12,57 ug·l-1 and deoxynivalenol-3-b-D-glucopyranoside was occure in 19 of the 30 samples in concentration range of 2,45 - 12,47 ug·l-1. It was also assessed the relationship between beer gushing and presence of mycotoxins in beer. No connection between the parameters has been found. Consequently it is not possible to predict beer gushing from the presence of mycotoxins.

El tema de investigación a realizar es de la relación del Customer Experience en bares y en redes sociales de las cervezas artesanales en Lima Moderna. El público objetivo por estudiar sería a los jóvenes adultos entre los 25- 35 años en los distritos de Miraflores, Barranco y Surco que son consumidores de este tipo de cervezas. Es de relevancia dicha investigación porque las cervezas artesanales están logrando crear una gran demanda en los consumidores por ofrecer buena calidad, precios bajos y generar engagement a través de las acciones online y offline. Para ello se busca entender dicho fenómeno en este tipo de cervezas por la cual generan valor de marca con el fin de obtener notoriedad en el mercado. Por ende, se evidencia una relación existente del customer experience digital incluyendo bares de cervezas artesanales con el valor de marca debido a que se obtiene una reputación y recomendación de marca de los clientes a otros en base a las acciones online (redes sociales) y offline (bares de cervezas artesanales) que se habían realizado durante del tiempo para obtener notoriedad en el mercado a largo plazo. / The research topic to be carried out is the relationship of the Customer Experience in bars and social networks of craft beers in Modern Lima. The target to study would be young adults between 25-35 years in the districts of Miraflores, Barranco and Surco who are consumers of this type of beer. This research is relevant because craft beers are managing to create a great demand on consumers for offering good quality, low prices and generating engagement through online and offline actions. For this, it is sought to understand this phenomenon in this type of beer by which they generate brand value in order to obtain notoriety in the market. Therefore, there is an existing relationship of the digital customer experience including Craft beer bars with brand value because a reputation and brand recommendation is obtained from customers to others based on online (social networks) and offline actions (Craft beer bars) that had been made over time to gain long-term market visibility. / Trabajo de investigación

Craft beer as a cultural phenomenon coincided with the revitalization of downtown Denton, Texas. Much of the existing literature on craft beer and its relation to place focuses on breweries rather than bars. This exploratory study aims to explain why people consume craft beer, what factors influenced its popularity in Denton despite little beer production, and to explore considerations for the promotion of Denton as a craft beer destination and making downtown an inclusive space. Data was collected through interviews, participant observation, and a survey. Findings indicated that craft beer consumption in Denton is largely related to perceptions of community, localism, and knowledge seeking. The ethos of the craft beer industry closely aligned with participants' perceptions of Denton as a city.

Testing alternative forms of packaging design and also production of promotional materials. Production of package according to production program of Tambor brewery.

京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13104号 / 論農博第2850号 / 新制||農||1051(附属図書館) / 学位論文||H29||N5036(農学部図書室) / (主査)教授 森 直樹, 教授 宮川 恒, 教授 三芳 秀人 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

This thesis explores the genetic architecture of malting quality within the Virginia Tech barley breeding program, and discusses implications for imposing selection on complex traits that are difficult to phenotype. Malting quality measures are destructive, and can not be performed before selection must be made for advancement of breeding lines in winter barley. A growing body of evidence suggests that malt quality is influenced by malting regime, growing environment, line genotype, and the interactions between them. We aim to better understand the genetic effect on malt quality in two manners: first, as it relates to the genetic architecture regulating malt quality parameters, and second the relationship between genetic growth patterns to end-use malting traits. This study included two years of breeding trial data of two and six-row winter malt barley across two locations. Results of a genome-wide association scan and genomic prediction of malt quality traits indicated that they are largely quantitative traits with complex inheritance. Previous studies have identified quantitative trait loci and genes regulating malt quality traits in markedly different germplasm. Heritability of traits ranged from 0.27 to 0.72, while mean predictive abilities ranged from 0.45 to 0.74. Thus, selection on genomic estimated breeding values (gEBVs) should perform similarly to selection on single phenotypic observations of quality, but can be done within the same season. This indicates that genomic selection may be a viable method to accelerate genetic improvement of malting quality traits. The use of gEBVs requires that lines be genotyped with genome-wide markers, somewhat limiting the number of candidate individuals. Selection on growth and development traits genetically correlated with quality measures could allow for selection among a much greater number of candidates if high-throughput phenotypes can be collected on many ungenotyped indivduals. Growth and development was quantified by the near-infrared vegetation index (NDVI) extracted from aerial images captured from multiple time points throughout the growing season. Estimates of genetic correlation identified time points throughout the season when quality traits are related to growth and development. We demonstrated that aerial imagery can discern growth patterns in barley and suggest ways it can be incorporated into the breeding pipeline. / Master of Science / Malt barley (Hordeum vulgare) is the preferred source of fermentable sugar used to brew beer. Currently, the majority of malt barley used in the United States is grown in the upper mid-west or imported from Europe. The east coast could become a producing region if high quality, disease resistant varieties were available to growers. The Virginia Tech small grains breeding program began breeding locally adapted malt barley in 2010. This project aims to improve the breeding process by incorporating information from genomic sequencing, malt quality and aerial imagery. Malt barley differs from that used for animal feed or human food because specific quantities of starches, proteins, and enzymes are necessary in the brewing process. The quantity of these molecules are determined through lab analysis and determine the grain's suitability for particular brewing styles. This analysis is timeconsuming and costly because it involves a three-step process of malting the grain, brewing with the malt, and analyzing the wort. The wort is the liquid sugar solution which is produced by heating the malt with water to a high temperature in a process called 'mashing'. Lab quality analysis for the thousands of lines evaluated in a breeding program in any given year is unfeasible. However, by understanding the genetic regulation of malt quality traits, breeders can employ techniques like genomic selection to improve these traits in a shorter amount of time. Additionally, this work identifies relationships between growth and quality. The grain is the result of the plant's growth throughout the entirety of the season. Measuring growth repeatedly through time was previously difficult until the advent of aerial imagery. Images captured from drones have been used to quantify growth in a variety of plants, but is not extensively done in malt barley. Relating growth to quality will help breeders understand genetic patterns of growth and development which may be advantageous in the production of high quality malt barley.

No description available.

The purpose of this study was to explore to what extent interactive visualizations are applicable in the beer brewing domain specific area by measuring how the use of interactive visualizations can aid beer brewers in completing tasks related to their artisanal craft. The approach taken in researching said topic was through the cooperative collaborative creation of an interactive visualization dashboard system intended for the use in production brewing. This was created through the aid of previously proposed design frameworks and creation strategies that focused on the collaboration between visualization expert and domain specific partner. A visualization dashboard interface was created with thorough input from different brewers all around the world in the hopes of creating a general purpose tool that could indeed aid in the completion of creation and evaluation tasks. The final dashboard interface was scrutinized by brewers and received positive feedback in terms of its potential through evaluation sessions and personal interviews where the brewers were assigned tasks to complete. The completion of simple tasks such as quick recipe cognition and creation, batch parameter comparisons and fermentation tank analysis were all achieved while things such as variable fermentation analysis and reproduction evaluation strategies were more difficult. The conclusion drawn from the project was that the use of interactive visualizations can indeed aid and enhance beer brewer’s capabilities in completing some tasks but as per the altered frameworks used, it requires thorough collaboration from more than just the domain specific partners in the creation process of said visualizations in order to create the optimal tool. / Avsikten med denna studie är att utforska i vilken grad interaktiva visualiseringar kan tillämpas inom den domänspecifika ölbryggeri-industrin där visualiseringens syfte är att stödja utförandet av bryggningsrelaterade uppgifter. Ett samarbete startades, där ett antal bryggerier runt omkring i världen deltog och där dessa bryggerier delade med sig av sina bryggningsmetoder och relaterade data. Tillsammans med bryggare togs specialdesignade visualiseringsmoduler fram som kan användas för att utföra uppgifter tillsammans med dessa domänspecifika experter. En stor förstudie gjordes med hjälp av existerande utvärderingsramverk samt olika visualiseringsstrategier där fokus lades på samarbetet mellan visualiseringsexperter och ölexperter. Den slutliga visualiseringen som skapades var i form av en instrumentbräda där användaren får en unik insyn i data samt nya möjligheter att utforska datat på ett enkelt och smidigt sätt. Bryggare fick testa verktyget i en kontrollerad miljö och såg stora möjligheter för att ett sådant verktyg skulle kunna fungera bra i en produktionsmiljö förutsatt att man får en grundläggande utbildning i att använda verktyget till sin fulla potential.